Maple Syrup

By Addie

“We never had store bought syrup in the house, and when you taste this you’ll know why. It’s so simple and so good, anything else seems pointless.”

Ingredients

• 4 cups sugar
• 2 cups water
• 1/3 cup brown sugar, firmly packed
• 1 Tablespoon maple flavoring
• 1 Tablespoon vanilla flavoring

Details

Servings 6
Adapted from keyingredient.com

Preparation

Step 1

Bring sugar, water, and brown sugar to boil. Reduce heat, cover, and simmer for 10 minutes. Remove from heat. Stir in maple flavoring and vanilla. Refrigerate. If sugar crystals form, heat before using.
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REVIEWS:

I used 1 cup brown sugar and 1 cup white sugar. I did not have maple extract so I used vanilla instead. I also added 2 teaspoons (next time I'll use 1 tablespoon) of cornstarch and 1 tablespoon of real butter.

Altered it a bit and my family liked it better. They thought it was too thin and light before. Instead of 2 cups of white sugar, use one cup white sugar and one cup brown sugar. I mixed all ingredients and let it come to a boil, then removed it from the heat. It made it thicker. I also added 1/2 tsp. of butter flavoring. Gave it kind of a "Mrs. Butterworth" flavor.

This was a great recipe! Thank you. I've made this several times, and no longer buy pancake syrup in the store. I did alter the recipe a bit. Like the others, I use 1 cup white sugar and 1 cup brown sugar. I also double the maple flavoring and add some butter flavoring as well. Also, I add 1/4 c of corn syrup. This thickens it up a bit and adds a store-bought consistency to the syrup. When I cook the syrup, I have it on medium heat and I allow it to boil lightly for 10 minutes or so. Then, I remove from heat and allow it to thicken up.

This recipe was very easy to make.. I would agree with some of the other reviews that it is way to runny. I used 1 cup of white and 1 cup of brown sugar and it made it the brown color that store bought syrup is. The taste was awesome, I may have put just a little more maple flavor in because I didn't have the right measuring spoon. To thicken it I used 1-2 ounces of corn starch/water mixture, threw it in the freezer for about a half an hour and then to the fridge. This morning it is about the right consistancy.

This is without a doubt one of the best syrup recipes I have ever tasted. Not even name brand syrups are as good as this in my opinion. I did alter it a bit by adding vanilla instead of maple extract, substituting one cup of brown sugar for the white and added about 2 Tbls of butter at the end. This is so simple but so good and it doesn't have all of the junk in it that store bought syrup has. I am forever greatful

I made this recipe this morning and everyone loved it. They wanted waffles and we were out of syrup so we tried it. They were a little skeptical at first but once they tried it they were hooked. I used half brown sugar and half white so it would get a little thicker and have the right color. It was excellent. We will use this all the time.

My mom made this syrup when I was growing up and its the best. We never buy syrup at our house.

We loved this syrup, and it now sits in place of the store bought stuff! It tastes much better than any of those! Very quick to make too!